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Steak with Black Pepper
Nb persons: 4
Yield:
Preparation time: 30 Minutes
Total time:
Source:
| 2 Teaspoons | Black Peppercorns, Coarsely crushed, or 2 teaspoons cracked black pepper |
| 1 1/3 to 2 pounds | New York Steak, Cut 1 inch thick |
| 1 tbls | Butter of margarine |
| 1 tbls | Olive oil or salad oil |
| 2 tbls | Minced shallot or onion |
| 6 tbls | Cognac or brandy |
| 1/4 cup | Dry red wine, beef broth, or rich meat broth |
| Spread crushed peppercorns out on a flat surface; turn meat in peppercorns, pressing to pick up all. Then, with your hand, press peppercorns firmly into meat. Cook steaks in butter and oil as directed , remove meat from pan and keep warm. Add shallot to pas and cook over high heat, stirring until soft. Pour in cognac and set aflame (not beneath an exhaust fan or near flamable items) shaking pan until flame dies. Add wine, sirring to free any browned particles. Spoon sauce over meat. Makes 4 servings | |
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